Warming Ginger, Peanut and Coconut Curry

Meanwhile, halve the lime.

Drain and rinse the mixed beans in a sieve.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking. Discard any tough stalks from the cavolo nero.

Once hot, add the cavolo nero and a splash of water and cover until wilted, 3-4 mins.

Once wilted, add the tomato puree, ginger puree and chermoula spice mix (add less if you'd prefer things milder). Cook until fragrant, 1-2 mins.

Add the coconut milk, vegetable stock paste, peanut butter, honey and water for the curry (see pantry for both amounts). TIP: If your peanut butter has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Season with salt and pepper. Stir to combine and bring to the boil.

Stir in the butternut squash and mixed beans, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven, 18-20 mins.

When everything's ready, squeeze in half the lime juice.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick. Stir to combine.